COLLABORATIVE STUDY ON WET GLUTEN AND GLUTEN INDEX DETERMINATIONS FORWHEAT-FLOUR OR MEAL (AACC METHOD 38-12)

A method for determining wet gluten content and gluten index values (p ercent wet gluten not forced through the holes of a screen in a centri fuge) of whole wheat meal and wheat flour on an automatic gluten washi ng apparatus (Glutomatic) was tested in a collaborative study by nine laboratories. Results obtained for wet gluten determinations in meal o r flour within laboratories (low repeatability standard deviation [SD] ) and between laboratories (low reproducibility SD) were quite satisfa ctory. For gluten index determinations, the repeatability SD within th e same laboratory and the reproducibility SD between laboratories was not as low as with the wet gluten determinations because of the rheolo gical nature of the gluten index test. But the determination was still satisfactory, and differences in gluten index values among meat and f lour samples were easily determined within and between laboratories.